Mango Chimichurri Steak Salad
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WHAT YOU'LL NEED
- 1 cup thinly sliced red onion, divided
- 1 Knorr® Cilantro MiniCube(s)
- 1 cup packed torn fresh mint leaves
- 1/4 cup olive oil
- 1/2 cup frozen mango pulp, thawed
- 2 Tbsp. lime juice
- 1 Tbsp. Knorr® Beef flavor Bouillon
- 1 lb. skirt steak
- 6 cups mixed salad greens
- 1 cup halved cherry tomatoes or grape tomatoes
NUTRITIONAL INFORMATION
Amount per serving
Cilantro MiniCubes
Discover Knorr® Latin Flavors: Cilantro MiniCubes. Add great taste of cilantro to your dish and make your dish a stand out. View details
Let's Get Cooking
- 1 Finely chop 1/2 cup onion and next 2 ingredients in a blender or food processor. Add olive oil, mango and lime juice and pulse until combined. Pour 1/2 cup mint sauce into a large resealable plastic bag with Knorr® Beef flavor Bouillon and steak. Close bag and marinade for 30 minutes in refrigerator.
- 2 Remove steak from marinade, discarding marinade. Grill or broil steak until desired doneness, turning once.
- 3 Arrange greens, tomatoes and remaining onions on a serving platter, then top with thinly sliced steak. Drizzle with remaining mint sauce.